The history of Baci di Dama goes back to the lower Piedmont region, specifically Tortona, around the middle of the 19th century.
It is said they were born in 1852 at the request of Vittorio Emanuele II: the king asked his court cooks for a new, refined pastry to dedicate to a lady he was hopelessly in love with.
The result were two almond shortcrust half-spheres joined by a thin layer of chocolate, resembling two lips about to kiss. A masterpiece that in 1906 was presented at the International Exhibition in Milan, becoming an icon of Italian taste worldwide.
The recipe patented by Cavaliere Stefano Vercesi and the Meardi brothers strictly requires the use of almonds. The historical proportion is the “quarter rule”: equal weights of almonds, flour, sugar and butter.
Over time many pastry chefs from Piedmont began replacing the almonds with the Gentile Round Hazelnuts of the Langhe, as they were more locally available and more intense in flavor.
I chose this recipe for Tommaso Paradiso and the song “I romantici” for the Sanremo Festival 2026. I wanted to present a Pink, Vegan and Gluten-Free version (with rice flour combined with almond flour).
The cookie, naturally tinted pink thanks to beetroot powder, encloses a pure white heart of coconut and lime cream.
It is a reinterpretation without gluten and lactose that transforms the traditional kiss into a modern embrace.
- Difficulty: Medium
- Cost: Inexpensive
- Rest time: 2 Hours
- Preparation time: 10 Minutes
- Portions: 20 pieces
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons, Valentine's Day
Ingredients
- 1 1/3 cups almond flour
- 1 1/4 cups rice flour
- 1 teaspoon xanthan gum
- 3/4 cup gluten-free powdered sugar
- 1/3 cup extra-virgin olive oil
- 2 tablespoons oat milk (or another plant-based milk)
- 1 teaspoon beetroot powder
- 1 pinch pink salt
- 3.4 fl oz coconut milk
- 1/3 cup gluten-free coconut flour
- 2 tablespoons maple syrup
- 1 lime (zest)
Tools
- 1 Piping bag
Steps
The Pink Dough: In a bowl, sift the flours, xanthan, powdered sugar, salt and beetroot powder. Add the oil in a thin stream, starting to mix with a spoon. When the mixture looks sandy, add the oat milk one tablespoon at a time until the dough comes together into a homogeneous ball.
Resting (Essential): Wrap the dough ball in plastic wrap and let it rest in the refrigerator for at least 2 hours. Without gluten and animal fats, the cold is the only way to give the shortcrust stability.
Shaping: Form balls of 10-12 grams. Place them on a baking sheet lined with parchment paper, spaced well apart.
Baking: Bake in a static oven preheated to 320°F for 22 minutes. The cookies should remain light pastel in color and not darken. Let them cool completely on the baking sheet before touching them: they are very fragile when warm.
The Coconut Cream: In a bowl, whip with electric beaters the solid part of the canned coconut milk with the maple syrup. Fold in the desiccated coconut and the lime zest by hand. Transfer to a piping bag.Technical tip: Leave a can of coconut milk (min. 60% fat) in the fridge for 24 hours. Scoop only the thick, fatty layer that solidifies on top.
Joining: Pair the pink shells by placing a small dollop of cream on one half and closing with the other, pressing very gently. If you like, decorate the cream with desiccated coconut.
FAQ (Questions and Answers)
What are the most famous variations of Baci di Dama?
Baci di Dama di Alassio (Baci di Alassio)
Born in 1910 in Liguria, these are quite different:
Ingredients: They use hazelnuts, cocoa and egg whites (which make them more like a soft meringue than a shortbread cookie).
Appearance: They are dark, larger and have a slightly chewy, moist interior.
Hazelnut Baci di Dama (the “Langhe” variant)
Many Piedmont pastry chefs replace almonds with the Gentile Round Hazelnut of the Langhe IGP. The flavor is much more toasted and intense. A pinch of cocoa is often added to the dough to create the “chocolate kiss.”
Baci di Gallina (Alessandria)
An unusual variation from a historic bakery in Alessandria. They are made with cornmeal (which gives a more rustic texture) and filled with a looser chocolate and hazelnut cream.
Savory Baci di Dama
A modern trend in catering and food blogs. The dough is made with Parmesan, almond flour and butter (no sugar) and filled with cheese cream, pesto or mortadella mousse.Who is Tommaso Paradiso?
From Rome, born in 1983, Tommaso Paradiso redefined Italian pop with Thegiornalisti (debut in 2009) before embarking on a successful solo career.
Once “indie” borrowed by mainstream audiences, his style blends ’80s synthesizers, cinematic references and lyrics that celebrate Italian summers and genuine feelings.
Although he is one of the best-known faces of Italian music, he has never participated in the competition either as a solo artist or with Thegiornalisti.
His only appearances at the Ariston have been as a special guest or as a songwriter for other singers.
The song is included in the reissue of his latest album, “Casa Paradiso Sanremo Edition”, released on February 27, 2026.
